Save to Pinterest This satisfying beef chili combines tender cubes of beef chuck with kidney beans, black beans, and aromatic vegetables in a spiced tomato broth. After simmering to develop rich flavors, fluffy cornbread dumplings are dropped directly onto the surface and steamed until golden and cooked through. The result is a complete, comforting meal where the slightly sweet cornbread soaks up the savory chili below. Perfect for feeding a crowd on chilly evenings.
It was a rainy Sunday, the kind where the gray sky presses right against the windowpanes, and I realized my pantry was suspiciously well stocked for a feast. I decided to tackle a chili that felt less like a quick weeknight meal and more like a hug in a bowl. The kitchen started smelling like spices and comfort long before the cornbread even hit the oven. That afternoon taught me that a little bit of patience with beef chuck pays off in ways ground beef never could.
I served this to my friends last winter during a marathon game night and the room went completely silent once the bowls hit the table. Watching everyone fight over the last dumpling was honestly the highlight of my month. It has since become the requested menu item for any gathering involving chilly weather. There is something magical about dumplings steaming away on top of a bubbling stew.
Ingredients
- Beef chuck: Cubing this yourself ensures you get that tender slow cooked texture that falls apart.
- Tomato paste: Concentrated umami that deepens the color and flavor of the broth.
- Kidney and black beans: A dual bean approach adds texture and makes the meal more filling.
- Beef broth: Use a good quality stock because it reduces down and concentrates.
- Chili powder and cumin: The classic spice duo that gives it that familiar warmth.
- Cornmeal and flour: The combination of fine and coarse grains creates the ideal dumpling texture.
- Buttermilk: The acidity here reacts with the baking soda to make the dumplings fluffy.
Instructions
- Sear the Beef:
- Get a good hard sear on the cubes to build a flavorful fond in the bottom of the pot.
- Sauté Aromatics:
- Cook the onions and peppers until they are soft and translucent to release their natural sugars.
- Bloom Spices:
- Add the tomato paste and garlic cooking until the paste darkens slightly and smells toasted.
- Simmer the Base:
- Return the meat and add liquids then let it bubble gently until the beef is fork tender.
- Mix the Batter:
- Whisk the dry and wet ingredients separately before combining them to avoid overmixing the dough.
- Top and Steam:
- Drop spoonfuls of batter onto the simmering chili and cover tightly so the steam cooks the dumplings.
Save to Pinterest This recipe saved a terrible Tuesday when everything seemed to be going wrong at work. Coming home to the smell of simmering cumin and baking corn turned my whole mood around. It was the first time I really understood how food could act as emotional repair. Now whenever life feels chaotic this pot goes on the stove.
The Secret to Crispy Edges
I learned that letting a little bit of the chili bubble up the sides of the pot creates incredible caramelized bits on the dumplings. It is those burnt crispy edges that taste the best.
Handling Leftovers
The dumplings do tend to get soggy if stored in the liquid overnight. I usually bake any leftover batter separately or store the chili and dumplings in different containers.
Serving It Up Right
A cold glass of milk cuts the spice perfectly. A dollop of sour cream adds a nice tangy finish.
- Sprinkle some sharp cheddar on top while the dumplings are still hot.
- Chopped green onions add a fresh bite against the rich cornbread.
- A squeeze of lime right before serving brightens the whole pot.
Save to Pinterest Grab a spoon and gather your favorite people around the table. Enjoy the warmth and the comfort of a meal made with care.
Common Questions
- → Can I use ground beef instead of beef chuck?
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Yes, ground beef works well as a quicker alternative. Brown 1.5 lbs of ground beef in step 1, then proceed with the remaining instructions. Reduce simmering time to 30 minutes since ground beef cooks faster than cubed stew meat.
- → How do I know when the dumplings are done?
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The dumplings are ready when they're puffed, set to the touch, and a toothpick inserted into the center comes out clean. This typically takes about 20 minutes of covered cooking over low heat.
- → Can I make this dairy-free?
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Substitute the buttermilk with unsweetened almond milk mixed with 1 tablespoon of vinegar, and replace the butter with melted coconut oil or vegetable oil. The dumplings will still be fluffy and delicious.
- → How should I store leftovers?
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Store in an airtight container in the refrigerator for up to 4 days. The dumplings will absorb some liquid, so you may want to add a splash of beef broth when reheating. This also freezes well for up to 3 months.
- → Can I make the chili ahead of time?
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Absolutely. The chili actually tastes better the next day as flavors meld. Prepare through step 5, cool completely, and refrigerate. When ready to serve, reheat the chili and proceed with adding the dumplings.
- → What can I serve with this?
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Top with shredded cheese, sour cream, chopped cilantro, or sliced jalapeños. A simple green salad or crusty bread complements the meal nicely. For beverages, pair with robust red wine, dark beer, or iced tea.
